|Fundamentals Of Culinary Art by Dr. Jagmohan Negi|
The book consists of basic terms and techniques of food production and cuisine. It contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments.
|Audience of the Book :|
|This book Useful for Management, Hospitality Industry.|
|Table of Contents:|
Part-II: Food Preparation
Part-III: Techniques Of Cooking Food
Part-IV: Food Production